Mini Corn Dogs with Green Chile Mustard

The mini corn dogs are great for kids and adults alike; a Mexican twist on the dipping sauce really kicks them up a notch!

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Prep Time 20 min
Total Time 35 min
Servings 16

Ingredients

Green Chile Mustard

1/2: cup yellow mustard

1: can (4.5 oz) Old El Paso® chopped green chiles, drained

Corn Dogs

: Oil for deep frying

2: pouches (6.5 oz each) Betty Crocker® cornbread & muffin mix

1: cup club soda

1: egg

: Round wooden sticks with one pointed end

1: package (16 oz) beef hot dogs (8 hot dogs), cut in half

2: tablespoons Gold Medal® all-purpose flour

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Directions

1 In small bowl, mix mustard and chiles; set aside.
2 In deep fat fryer or heavy saucepan, heat 3 inches oil to 375°F. In medium bowl, stir cornbread mixes, club soda and egg. Spoon mixture into tall narrow jar or glass. Insert sticks into hot dogs, leaving about 4 inches to hold. Roll hot dogs in flour; dip hot dogs into cornbread mixture, rolling to cover completely. Smooth batter with knife, if necessary.
3 Fry 2 to 3 corn dogs at a time in hot oil about 2 to 3 minutes or until golden brown. Drain on paper towels. Serve corn dogs with mustard.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Mini Corn Dog

Calories: 210
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 25mg; 25%;
Sodium: 610mg; 610%;
Total Carbohydrate: 21g; 21%
(Dietary Fiber 0g 0% Sugars 5g 5% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 2%;
Calcium: 0%;
Iron: 6%;

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;